314–Traditional Medicinals


Mother, knitter, spinner, writer, wife, weaver, host...not necessarily in that order...

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15 Responses

  1. Kristin says:

    Heather, just catching up on Age of Innocence (I like to ‘binge-listen’) and heard this episode. It really upset me to hear yet another story of a family being ill-treated by our modern insurance system. Really, are any of us insured anymore? I mean, we have insurance, but I’m not convinced it will be there for us in case we need it. I’m with you on moving…the maternity/paternity policies are far better elsewhere, too…

    And I scoped out the ‘Unnatural Mother’ post. LOVE THIS. Couldn’t love it more. I was just telling someone that I’m a yoga-doing, breastfeeding, CSA-belonging, baking-soda-and-vinegar-obsessed, vaccinate-on-schedule, scientist, working momma who loves boxed mac and cheese for both my daughter and believes in sleep-training. What a great post and blog – thanks for turning me on to it.

    Oh, and my brother-in-law loved The Shakespeare Alphabet book, so thanks for turning me on to that too!

    I will be listening eagerly to the fall ’13 episodes to find out (1) what happens in Age of Innocence (which I’m loving) and (2) how you and your family are doing. Hoping that you are well and that things are getting sorted. Thanks for doing all you do.

  2. Anita says:

    Hi Heather! To think I’ve been listening for years, even emailed you a few times, and this is the first time I’m really looking at the show notes! Anyway, you asked for ideas on how to deal with the London Broil. Now I don’t actually know how to do London Broil, but I do know how to cook a good steak. This is my favorite technique for addressing a steak, the thicker the cut the better, and when I can, I buy one big steak rather than get multiple smaller ones. I first take the meat out and season with salt and pepper. I do my best to allow it to come to room temperature. Then, I put it on a cooling rack on a cookie sheet and bake at 275 (yes, 275 degrees) until the center reads whatever level of doneness I prefer. Yes, this does take time, and if I’m in a hurry, I’ll turn the oven up a little hotter. Once I have the correct temp, I pull it out and let the steak rest. Then, before I serve, I sear the outside on a hot cast iron skillet. Slice and serve.
    I find that this technique gives me the most reproducible results.

  3. Nina says:

    I am so so sorry to hear about the insurance troubles you have had. I absolutely understand it. Even with “good insurance” we had trouble the year that I had my daughter with fighting with insurance companies and also with being able to pay our out of pocket costs. This year I had a sinus surgery that was absolutely necessary (about 12 sinus infections a year and on every type of antibiotic available) and it was so expensive! We just finished paying it off and thank goodness we did have insurance. I will cross my fingers for your family that the exchanges at least might be able to help you. The Kaiser foundation published some stats recently that showed the coverage wasn’t that far off cost wise or deductible/max-wise than what I get through my employer. Long story short, I think it is sad that we get all the talk about “rationing care” when insurance companies basically do that anyway. /big hugs Do what you need to do for your family. We will all take whatever breadcrumbs of literary goodness you can offer us and thank you so much for all that you do!

    • Heather says:

      They are, indeed, rationing.
      Two jobs ago my husband’s company switched to “showing us” where our money was going as we were “encouraged” to make “smarter choices” about how we used our medical dollars.
      Know what that’s code for?
      We’re cutting your benefits.
      And therefore;
      Mom doesn’t go to a doctor any longer. Because what mom would use the coverage she knows her kid will/might need, right?

      I wouldn’t go to the dentist at ALL if it wasn’t that we’re required to go every 6 months for a check up in order to keep the insurance. The one preventative bone we’re thrown…

      Le sigh…

  4. WoollyJumpers says:

    I’m so sorry to hear about the insurance woes. Unfortunately, you’re in great company in this country. Many people are making less than fulfilling decisions based on coverage. My own parent’s came down to life or death. And guess which side the ins co was on? That doesn’t help solve your situation though. I hope the best. In the meantime, many listeners care about you-not just your free ‘casts-and will support your decisions. Take care of yourself and family. We’ll wait.

    On a lighter note, between Bleak and Innocense, you’ve tossed in two Billy Joel references. Put some on and dance it out, girl!

    • Heather says:

      YOU are RIGHT!
      Not only that, but Beethoven was on the other night and I started singing Billy’s “Thiiiiiissss niiiight is miiiiineeee. There’s oooonllllllyyyy yoooooouuuu aaaaand I……”
      ; )

  5. Juliana says:

    Well, the last two days in Stavanger, Norway have been gorgeous! London Broil–first off, the actual cut by that name varies by region, so that could be cause of some recipe trouble. My mom would frequently do London broil for Sunday lunch after church. Get home, start rice, turn on gas grill, tenderize the blazes out of that slab of meat using a punchy-needle kind of tenderizer, put on the grill, turn over, bring back in and let rest by the time the rice is done. Using a meat thermamtor to take guess work out of cooking time, tenderizing and slicing super thin (1/4 inch or less) across the grain are probably the keys to making this economy cut work. Or, cube for stew meat done in crockpot!

  6. Vanessa says:

    The “some sort of cancer” I had is/was lymphoma. Hence, all the lymph nodes I’ve been making and I talk about. 😉

  7. Sally says:

    Here is what I do with a London Broil. grant it is not a traditional London broil but more of an easy way to make carnitas. so I put it in the crock pot and cover it in a salsa (what ever is your favorite). I usually do it on low for while I am at work, but it is about an hour a lb on high. I take the meat out slice it and kinda let it shred. I put it in a oven safe pan and then spoon some more of the juices over the top of the meat and then broil it in the oven for 5-10 minutes to get the top kinda crispy and caramelized. This is the basis for alot of dishes. it can be served with beans and rice. it can become something like taco or burrito filling, you can make a lovely salad with some greens and corn and avocado and black beans and spoon some of the meat on top and a touch of lemon garlic dressing. it makes lovely filling for enchiladas. it can be served like pot roast with a side of steamed broccoli and carrots.

  8. Heather –
    So sorry to hear of your ‘insurance frustrations’ 🙁 Hope that improves and know you’re in my thoughts. I’m off to support you the one way I KNOW how 😉

    Thanks so much for the shout out for my husband Michael Lauer – FYI, I’m not sure if the list I sent of Ravelers was complete – I’m guessing I missed some folks, those were just ones I noticed as I flipped through some of the pages.

  9. Laurie May says:

    LOVED the TED Video (first time I ever clicked on the show notes before listening to the episode – that will have to wait til the weekend).